nevada department of agriculture, food and nutrition...

2013-2014

Nevada Department of Agriculture, Food and Nutrition Division

COMMODITY FOOD TIPS & STANDARDIZED SCHOOL RECIPES

1| C o m m o d i t y F o o d T i p s & S t a n d a r d i z e d S c h o o l R e c i p e s

Season while cooking to enhance flavor

Healthier alternative to French fries

Excellent side dish

Holding too long may reduce crispy texture

USDA Food– 100356 Potatoes, Frozen, IQF, Fat-Free, Wedges, 6/5 Lbs

Potato Wedges


USDA Food– 100350 Peas, Frozen, Green, 30 Lbs

Peas make a great additive for mixed dishes such as: -Potatoes, fried rice, or soup

Can be served cold on a salad bar

Green Peas


Can be served “as is” or with added sugar

Great in smoothies, bread, cobbler, muffins, and salads

No Entitlement Charge

USDA Food– 100261 Apricots, Frozen, Sliced, Single

Serve Cups (4.5 oz)

Apricots


Used in tomato bases, soups, stews, vegetables and rice

Commonly combined with green bell peppers, garlic and chili powder for flavor

Can be included in spaghetti,

lasagna and chili

USDA Food– 100329 Tomatoes, Diced, No Salt Added,

Canned, #10

Canned Tomatoes


Great for making bean & rice burritos, enchiladas, pork & beans, chili or tortilla soup

To flavor try seasoning with chili powder, garlic powder, cumin or other spices prior to serving

USDA Food– 100365 Beans, Canned, Pinto, Whole,

Low-sodium, #10

Pinto Beans


Add to breakfast sandwiches, omelets, burritos, split pea soup, Hawaiian pizza, stew, casseroles or scalloped potatoes

No shipping & Handling Fee No entitlement charge

USDA Food– 100184 Ham, Water Added, Fully Cooked,

Frozen, 10 Lbs

Ham


Try combining with fresh ingredients such as onions, cilantro, peppers or jalapenos

Can be served along side or on top of entrees such as tacos, burritos, salad or omelets

USDA Food– 100330 Salsa, Low-sodium, Canned, #10

Salsa


Frozen Carrots: Season with butter and brown

sugar to sweeten

Add thyme, pepper, salt, sugar or Italian seasoning for more flavor

Use in soups, salads, rice bowls or stir fry

Canned Carrots: Softer texture, heat until warm

throughout to maintain texture and shape

Easy to use in purees, salads, soups and stews

Try in spaghetti sauce, mashed sweet potatoes, and baked goods

USDA Food– 100352 Carrots, Frozen, Sliced, 30 Lbs

USDA Food– 100309 Carrots, Canned, Low-sodium, #10

Carrots


Can be used to make bean burritos, tostadas, quesadillas, tacos or bean dip

Add flavor with chili powder, garlic powder, cumin, cilantro or other seasonings prior to serving

USDA Food– 100362 Beans, Canned, Refried, Low-

sodium, #10

Refried Beans


Use in oatmeal, granola, salads, cookies, muffins, trail mix or energy bars

Substitute in recipes that call for raisins or craisins

USDA Food– 110161 Fruit, Dried, Mixed, 5 Lbs

Dried Fruit Mix

11 | C o m m o d i t y F o o d T i p s & S t a n d a r d i z e d S c h o o l R e c i p e s

Hot Ham & Cheese on a Bun (Main Dish) Serving Size: 1 each

1 Serving Provides: 2 oz M/MA + 1 ½ oz Grains

Ingredients 100 Servings Directions Weight Measure --USDA Ham, Water Added, Fully Cooked,

Frozen -Cheese American, slices -Hamburger Bun, whole wheat (1.5 oz

each)

7 ¾ lb

6 ¼ lb

1.22 oz/ serving

(200 x ½ oz

slices)

100 each

Note: Frozen ham takes 3-4 days to thaw out in the refrigerator. 1. Follow manufacturer’s instructions to thoroughly re-heat ham.

Slice into 0.6 oz slices.

2. Assemble sandwiches using 1 bun, 2 slices of cheese (1 oz), and 1.2 oz of ham (2 slices) per sandwich.

3. Place on paper-lined sheet pans and cover, or wrap individually in

foil. 4. Heat in oven until cheese begins to melt. CCP: Hold for hot service at 135 °F or above. Cold Ham & Cheese Variation:

Do not preheat ham. Assemble sandwiches as above. CCP: Hold at 41˚F or below for cold service.

Nutrients per Serving Calories 272 Vitamin A 268.6 IU Iron 1.71 mg Protein 16.48 gm Vitamin C 1.39 mg Calcium 219.47 mg Carbohydrate 21.28 gm Fiber 2.43 gm Cholesterol 46.52 mg Fat 13.27 gm % Fat 43.89 % Sodium 1019 mg Saturated Fat 6.92 gm % Saturated Fat 22.88 %


Cheesy Potatoes (Vegetable) Serving Size: #8 scoop (1/2 cup)

1 Serving Provides: ½ oz M/MA + ¼ cup Vegetable (Starchy)

Ingredients 100 Servings Directions Weight Measure -Pan Release Spray -Margarine, liquid -Sour Cream, light (3 gm fat per oz) -Cream of Mushroom

Soup, condensed -Onions, diced -Milk, non-fat -Cheese, Cheddar -Potatoes, Frozen, Fat-

Free, Wedges

12 oz

6 ¼ lb

2 ½ lb

12 ½ lb

As needed

1 ½ cup

1 can (50 oz)

3 cups

3 cups

1. Spray steam table pans (12” x 20” x 2”) with pan release spray. Use two pans for

every 100 servings. 2. Melt margarine. 3. Mix soup, margarine, sour cream, onions and milk. 4. Add potato wedges and cheese. Mix thoroughly. 5. Pour 6½ quarts + ½ cup mixture into each steam table pan. 6. Bake uncovered until golden brown:

* Conventional oven: 375° F for 1 hour * Convection oven: 350° F for 45 minutes

CCP: Hold for hot service at 135° F or higher.

Nutrients per Serving Calories 172 Vitamin A 347.31 IU Iron 0.82 mg Protein 5.51 gm Vitamin C 5.26 mg Calcium 130.2 mg Carbohydrate 13.97 gm Fiber 0.88 gm Cholesterol 21.98 mg Fat 10.63 gm % Fat 55.61 % Sodium 232.5 mg Saturated Fat 5.04 gm % Saturated Fat 26.37 %


Tuscanoodle Soup (Soup) Serving Size: 1 cup (8 oz)

1 Serving Provides: ¾ oz M/MA + ½ oz Grain + ¾ c Vegetable (Other) + 1/8 c Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -Celery, Raw -Onions, Raw -Squash, Summer, Zucchini, include skin, Raw -USDA Green Beans, Low Sodium -USDA Rotini -Turkey, Ground -Garlic, Granulated -Sage, Ground -Thyme Leaf, Dried -Salt, Table -Pepper, Black --USDA Carrots, Canned, Drained, #10 OR -USDA Carrots, Frozen, Sliced, #30 -USDA Tomatoes, Diced, No added Salt, Canned, #10 -Chicken Broth, Low Sodium, Canned -Spinach, Raw -Cheese, Parmesan, Shredded

4 lb

6 1/3 lb

2 lb

1 1/3 lb 3 lb 9 lb

OR 5 1/8 lb

4 lb

½ cup ¼ cup ¼ cup 2 tbsp 2 tbsp

11 3/8 cups (~1 #10 can)

14 2/3 cups (~1 #10 can)

4 gal

2 cup

1. Medium dice celery and onions. Large dice zucchini. Drain

Green Beans.

2. Cook pasta according to package directions until al’dente (fully cooked, but not too soft). Cool by rinsing under cold water.

Note: Do not overcook Pasta 3. In a large pot or tilt skillet, brown ground turkey. Add celery, onion, granulated garlic, sage, thyme, salt, and pepper. Cook until onions become opaque (frosted-clear white). Add frozen sliced carrots (if using in recipe), tomatoes, drained green beans, and chicken broth. Simmer for 20 minutes. Add canned carrots (if using in recipe), zucchini, spinach, and noodles. Continue cooking for 5 minutes. Note: Due to moisture and cooking time, soup serving size may vary. 4. Ladle soup into bowls and sprinkle with 1 tsp. parmesan and serve.

Nutrients per Serving Calories 153 Vitamin A 2067 IU Iron 91.55 mg Protein 14.42 gm Vitamin C 15.44 mg Calcium 91.55 mg Carbohydrate 15.40 gm Fiber 4.09 gm Cholesterol 24.55 mg Fat 4.67 gm % Fat 27.41 % Sodium 371 mg Saturated Fat 1.56 gm % Saturated Fat 9.13 %


Flew the Coop Tortilla Soup (Soup) Serving Size: 1 ¼ cup (10 oz)

1 Serving Provides: 1 ½ oz M/MA (or ¼ cup Legumes)* + ½ cup Vegetable (Other) + ¼ cup Vegetable (Red/Orange)+ ¼ cup Vegetable (Starchy)

Ingredients 100 Servings Directions Weight Measure -Onions, Raw -Cilantro, Fresh -USDA Pinto Beans, Whole, Low Sodium, Canned* -Peppers, Green Chili -USDA Cheese Mozzarella, Lumps, Loaves -USDA Oil, Vegetable, 1 Gallon -Green Pepper, Diced, Frozen -Garlic, Granulated -Chili Powder -Cumin, Ground -Chipotle Chili Pepper, Dried. Ground -Salt, Table -Pepper, Black -USDA Tomato Paste, No Added Salt, Canned, #10 -Chicken Broth (Low- Sodium) -USDA Diced Chicken Meat (Processed) -USDA Carrots, Frozen, Sliced, #30 OR -USDA Carrots, Canned, Drained -USDA Corn, Frozen, Whole Kernel, #30 -USDA Tomatoes, Diced, No Added Sodium, Canned, #10 -Tri-color Tortilla Strips

12 2/3 lb

3 1/8 lb

6 7/8 lb

6 ¼ lb 5 1/8 lb OR

4 ½ lb

2 cups

47 1/8 cups (~3.5 #10 cans)

½ #10 can

¼ cup

¼ cup ½ cup ¼ cup 2 tsp

3 tbsp 3 tbsp 3/8 cup

3 gal

11 3/8 cups (~1 #10 can)

6 ½ cups (~½ #10 can)

2 ½ cups

1. Dice onions. Chop cilantro. Drain and rinse pinto beans.

Drain green chilies. Shred mozzarella cheese.

2. Heat oil in a large pot. Add onions, green peppers, garlic, chili powder, cumin, chipotle chili pepper, salt, and pepper. Cook until onions are opaque. Add tomato paste and stir until well incorporated into the vegetables. Add chicken broth, beans, diced chicken, frozen sliced carrots (if using in recipe), corn, diced green chilies, and tomatoes. Bring to boil, reduce heat, and simmer for 30 minutes. If using canned carrots add 5 minutes before finishing simmer.

Note: If using frozen sliced carrots, remember to thaw them before using.

3. Place 1 ¼ cup of soup in each bowl. Top with 2 tbsp (7g) tortilla strips, ½ ounce of mozzarella, and 1 tsp of chopped cilantro

*Beans may be credited as a M/MA or a Legume, but not both. Nutrients per Serving Calories 255 Vitamin A 65.01 IU Iron 2.03 mg Protein 18.76 gm Vitamin C 9.34 mg Calcium 140.2 mg Carbohydrate 29.39 gm Fiber 6.79 gm Cholesterol 34.5 mg Fat 7.47 gm % Fat 26.39 % Sodium 466.1 mg Saturated Fat 2.33 gm % Saturated Fat 8.23 %


Taco Soup (Soup) Serving Size: 8 oz (1 cup)

1 Serving Provides: 2 ½ oz M/MA (or 1 oz Legumes)* + 1/8 cup Vegetable (Starchy) + 1/8 cup Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -Ground Beef, Raw -Mexican Seasoning Mix -Water -Beef Base, Low Sodium -Corn, Frozen -Pinto Beans, Canned* -Salsa, Canned -Cheese, Cheddar, Shredded, Reduced Fat

15 lb

12 oz

6 oz

7 lb

2 lb

(or 3 cups)

1 ¾ gal

35 ¾ cups (~3 #10 cans)

22 ¾ cups (~2 #10 cans)

1. Cook ground beef, breaking into small chunks as it cooks. Drain fat. Add

Mexican seasoning mix.

CCP: Heat ground beef to >160°F for 15 seconds or more.

2. Add water and bring to boil. Add beef base and stir until dissolved.

3. Add corn, drained/rinsed pinto beans, and salsa to soup. Simmer for 30-

40 minutes. Bring mixture to a temperature of 165 °F or higher. CCP: Hold hot for service at at 135°F or higher.

4. Serve in 8 oz portions and garnish each serving at time of service with 1

tbsp of cheese. Note: To add more flavor, use fresh onions or cilantro.

*Beans may be credited as a M/MA or a Legume, but not both. Nutrients per Serving Calories 308 Vitamin A 63.9 IU Iron 3.95 mg Protein 20 gm Vitamin C 10.22 mg Calcium 140.72 mg Carbohydrate 20 gm Fiber 4 gm Cholesterol 56 mg Fat 15 gm % Fat 23 % Sodium 720 mg Saturated Fat 6.7 gm % Saturated Fat 34 %


Breakfast Burrito (Main Dish) Serving Size: 1 each

1 Serving Provides: 1 ½ oz M/MA +1 oz Grain + ¼ cup Vegetable (Starchy) + 1/8 c Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -Cheese, Mozzarella, Frozen,

Loaves -USDA Scrambled Eggs, Pre-

cooked OR Eggs, whole -Salt, Table (optional) -Pepper, Black -Garlic Powder -USDA Ham, Water Added, Fully

Cooked, Frozen -Potatoes, Frozen, Fat-Free,

Wedges -Tortilla, Whole Grain, Frozen,

(8 inches) -Salsa, Low Sodium, Canned

3 1/8 lb

3 1/8 lb OR

7 7/8 lb

8 ½ lb

26 eggs

1 tsp

1 tsp

1 tsp

100 tortillas (8 in)

13 cups (1 #10 can)

1. Preheat oven to 400°F. Shred cheese, sprinkle thawed scrambled

eggs with salt, pepper, and garlic powder.

2. Dice ham and heat to a minimum of 135°F for at least 15 seconds. Place potato wedges on lined sheet pans (sprinkle pans with salt). Bake at 450°F for 8 to 10 minutes (conventional) or 500°F for 3 to 5 minutes (convection).

Note: Frozen ham takes 3-4 days to thaw out in the refrigerator.

3. Place a piece of parchment paper in a deep steam table pan. Wet two paper towel sheets with water and make each sheet into a ball; place underneath the parchment paper in a corner of the steam table pan. Stagger tortillas on top of steam table in groups of 12-15. Cover the pan with foil, place in warmer and heat for 2 hours.

4. Place tortillas on individual foil sheets. Place 1 ¼ oz of ham, ½ oz eggs, ¼ cup potatoes, and ½ oz cheese in the center of each tortilla and wrap with foil. Place wrapped burritos on baking sheet and heat for 15-20 minutes at 400°F.

4. Serve each burrito with 2 tbsp of salsa.

Note: Reduce salt from recipe if outcome is “too salty” (Ham is not low sodium).

Nutrients per Serving Calories 414 Vitamin A 68.22 IU Iron 3.33 mg Protein 18.69 gm Vitamin C 5.54 mg Calcium 314.2 mg Carbohydrate 47.31 gm Fiber 5.23 gm Cholesterol 85.50 mg Fat 17.32 gm % Fat 37.65 % Sodium 842.5 mg Saturated Fat 6.96 gm % Saturated Fat 15.12 %


Pork Fried Rice Bowl (Main Dish) Serving Size: 1 each

1 Serving Provides: 1 oz M/MA + 1 ½ oz Grain + 1 cup Vegetable (Other) + ¼ cup Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -USDA Ham, Water Added, Fully Cooked, Frozen -USDA Carrots, Canned, Sliced/Cut, Drained -Beans, Green, Low Sodium, Canned -Onions, Raw -Celery, Raw -USDA Scrambled Eggs, Precooked or Eggs, Whole -Water, Municipal -Rice, Long Grain, Brown, Cooked, No Salt Added -Peas, Green, Frozen, Cooked, Drained, No Salt Added -Salt, Table -Soy Sauce -Snow Peas, Chinese, Raw -Cabbage, Red, Raw

5 lb

1 lb ½ lb

1 ½ lb OR

4 ½ lb 2 ¼ lb

35 ¾ cups (~3 #10 cans)

29 ¼ cups (~ 2 #10 cans)

13 eggs 4 ½ cup 3 1/8 gal

4 cup

1 tbsp 2 ½ cup

1. Thaw Ham. Drain canned carrots and canned green beans.

Chop green onions and celery. Dice and brown ham. Heat scrambled eggs in oven (using manufacturer’s instructions) and set aside in warmer.

Note: Frozen ham takes 1-2 days to thaw out in the refrigerator.

2. Cook rice (according to manufacturer’s instructions). Combine eggs, ham, onions, frozen peas, celery, salt, and soy sauce with rice. Stir well and cover (add water to keep moist).

3. Toss snow peas, green peas, carrots, and red cabbage together

and steam for 5-7 minutes or until tender. Tip: Remove carrots and vegetables a few minutes early for al dente texture.

4. Serve ½ cup fried rice with ¾ cup steamed vegetables.

Nutrients per Serving Calories 234 Vitamin A 9644 IU Iron 1.53 mg Protein 10.00 gm Vitamin C 25.11 mg Calcium 73.27 mg Carbohydrate 47.31 gm Fiber 5.41 gm Cholesterol 42.0 mg Fat 2.01 gm % Fat 7.82 % Sodium 804 mg Saturated Fat 0.85 gm % Saturated Fat 3.26 %


Southwest Veggie Burrito (Main Dish) Serving Size: 1 each

1 Serving Provides: 1 ¼ oz M/MA (or ¼ cup Legume)* + 1/3 cup Vegetable (Other) + 2 oz Grain + 1/8 cup Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -Peppers, Sweet, Green Raw -Onions, Raw -Cheese, Mozzarella, Frozen, Loaves -Tortilla, Whole Grain, Frozen (8 inches) -Beans, Canned, Refried, Dry, Low Sodium, #10* -Garlic Powder -Cumin, Ground -Chili Powder -Rice, Long Grain, Brown -Salsa, Low Sodium, Canned

10 1/3 lb

5 ½ lb

3 1/8 lb

100 tortillas (8 in)

19 ½ cups (1 ½ #10 cans)

1/3 cup

¼ cup

¼ cup

12 cups

6 ¼ cups (~1/2 #10 can)

1. Cut green peppers into strips and dice onions into small pieces.

Shred mozzarella cheese.

2. Place a piece of parchment paper in a deep steam table pan. Wet two paper towel sheets with water and make each sheet into a ball; place underneath the parchment paper in a corner of the steam table pan. Stagger tortillas on top of steam table in groups of 12-15. Cover the pan with foil and place in warmer for 2 hours.

3. Mix refried beans, garlic powder, onions, peppers, cumin, and heat

while stirring. 4. Add chili powder to rice and cook (per manufacturer’s instructions). 5. Place tortillas on individual foil sheets. Tops with ¼ cup of beans,

1/3 cup of rice, and ½ oz of cheese.

6. Portion salsa and serve on side.

*Beans may be credited as a M/MA or a Legume, but not both. Nutrients per Serving Calories 252 Vitamin A 717.43 IU Iron 2.36 mg Protein 10.60 gm Vitamin C 44.27 mg Calcium 272 mg Carbohydrate 26.90 gm Fiber 7.65 g Cholesterol 7.0 mg Fat 11.16 gm % Fat 39.52 % Sodium 265 mg Saturated Fat 4.69 gm % Saturated Fat 16.71 %


Seasoned Refried Beans (Vegetable) Serving Size: ¼ cup

1 Serving Provides: 1 oz M/MA (or ¼ cup Legume)*

Ingredients 100 Servings Directions Weight Measure -Beans, Canned, Refried, Dry, Low Sodium, #10* -Chili Powder -Onion Powder -Garlic salt

24 ½ cups (~2 #10 cans)

12 tbsp

4 tbsp

3 tbsp

1. Heat beans on stove top stirring often. 2. Stir in seasonings while the beans are heating. Be sure

seasonings are distributed evenly throughout the entire pot of refried beans.

3. Serve as a side or part of an entrée.

*Beans may be credited as a M/MA or a Legume, but not both. Nutrients per Serving Calories 62 Vitamin A 0 IU Iron 1.05 mg Protein 3 gm Vitamin C 3.8 mg Calcium 21.0 mg Carbohydrate 10 gm Fiber 3 gm Cholesterol 0.54 mg Fat 1 gm % Fat 0.2 % Sodium 136.65 mg Saturated Fat 0.3 gm % Saturated Fat 2.0 %


Ranch Potato Wedges (Vegetable) Serving Size: ½ cup

1 Serving Provides: ½ cup Vegetable (Starchy)

Ingredients 100 Servings (1.5 oz) Directions Weight Measure -Potatoes, Frozen, Fat-Free, Wedges -Vegetable Oil, Canola -Garlic Powder -Onion, Dehydrated Flakes -Parsley, Dried -Salt, Table -Sugar, Granulated

17 lb

½ cup

1 ½ cups

1 ½ cups

6 cups

1/3 cup

1 ½ cups

1. Preheat conventional oven to 450°F (500°F for convection oven). Spread each

bag of potato wedges over a lined sheet pan. Put oil into a squeeze bottle or dispenser and lightly cover potatoes with oil.

2. Mix garlic powder, dehydrated onions, parsley, salt, and sugar into a large bowl. Evenly Sprinkle ranch mixture over all pans and toss.

3. Bake for 8 to 10 minutes (conventional) or 3 to 5 minutes (convection). Then Serve.

Nutrients per Serving Calories 91 Vitamin A 0 IU Iron 0 mg Protein 2 gm Vitamin C 6.0 mg Calcium 0 mg Carbohydrate 18 gm Fiber 2 gm Cholesterol 0 mg Fat 1 gm % Fat 2.0% Sodium 754 mg Saturated Fat 0.1 gm % Saturated Fat 1.0%


Fruit & Nut Breakfast Bars (Fruit)

Serving Size: 1 each

1 Serving Provides: 1 oz M/MA + ½ cup Fruit

Ingredients 100 Servings Directions Weight Measure -Orange Juice -Fruit Mix, Dried -Almonds, Raw, With

Skins -Salt, Table -Pumpkin Seeds, Raw -Sunflower Seeds, Raw

3 1/8 cups

15 5/8 cups

12 ½ cups

1 tbsp

3 1/8 cups

3 1/8 cups

1. Preheat oven to 300ºF. Pour orange juice over dried fruit and soak for 5

minutes; stir occasionally.

2. Pulse almonds in food processor until coarsely chopped. Add salt and dried fruit/juice mixture and pulse until ingredients stick together. Add pumpkin seeds and sunflower seeds into food processor and pulse several times.

3. Wet hands and scoop mixture onto a work surface and form into a log ~ 1 ¾ inch wide and ½ inch thick. Use palms to flatten into a bar and cut into 8 equal pieces.

4. Arrange pieces ~1 inch apart on a parchment-lined baking sheet. Bake for 8 minutes then flip bars over with a heatproof spatula. Bake for additional 8 minutes (or until nuts are toasted).

5. Bars can be stored in an airtight container for up to 4 days. Optional: Drizzle melted dark chocolate over the bars to make them more appealing.

Nutrients per Serving Calories 165 Vitamin A 347 IU Iron 1 mg Protein 5 gm Vitamin C 15 mg Calcium 89.55 mg Carbohydrate 8 gm Fiber 3 gm Cholesterol 0 mg Fat 13gm % Fat 20 % Sodium 71 mg Saturated Fat 1.3 gm % Saturated Fat 7 %


Green Salad with Dried Fruit & Strawberry Dressing (Fruit & Vegetable)

Serving Size: 1 1/8 cup

1 Serving Provides: 2/3 cup Vegetable (Dark Green) + ½ cup Fruit

Ingredients 100 Servings Directions Weight Measure Strawberries, Frozen,

Thawed, Sliced or Diced -Fruit Mix, Dried -Lettuce, COS or Romaine,

Raw -Onions, Spring or Scallions -Vinegar, Distilled -Vegetable Oil, Canola -Garlic Powder -Salt, Table -Pepper, Black -USDA Carrots, Frozen, Sliced, #30 OR -USDA Carrots, Canned, Drained

12 7/8 lb

2 lb

2 ½ lbs OR

5 cups

25 cups

½ cup 2 cups ¼ tbsp ¼ tbsp ¼ tbsp.

5 cups (~1/2 #10 can)

1. Thaw strawberries halfway. Chop lettuce into bite-sized pieces and

slice onions. 2. In a blender, mix partially frozen strawberries and juice, vinegar,

vegetable oil, garlic powder, salt, and pepper. Making the salad dressing the day before provides the best consistency and flavor. Store in refrigerator.

3. Toss lettuce pieces, sliced green onions, carrots, and dried fruit in a large bowl. Do not toss salad with dressing until just before serving, as salad will wilt and become soggy if dressing is added too early.

NOTE: This recipe calls for USDA Foods strawberries, which are sweetened. A sweetener will need to be added to this recipe for best flavor if using unsweetened frozen strawberries or any other fruit without added sugar.

Nutrients per Serving

Calories 70 Vitamin A 575 IU Iron 1 mg Protein 1.06 gm Vitamin C 15.98 mg Calcium 30.55 mg Carbohydrate 22 gm Fiber 3 gm Cholesterol 0 mg Fat 5 gm % Fat 61 % Sodium 32.07 mg Saturated Fat 0.36 gm % Saturated Fat 4.68 %


Nutrients per Serving

Cilantro & Ham Salad Wrap (Main Dish) Serving Size: 1 each

1 Serving Provides: 2 ½ oz M/MA (or ¼ cup Legumes)* + 1 ¼ oz Grain + ¼ cup Vegetable (Dark Green) + ¼ cup Vegetable (Red/Orange)

Ingredients 100 Servings Directions Weight Measure -Tomatoes, Diced, Low Sodium, Canned -Lettuce, COS or Romaine, Raw -Cheese, Mozzarella, Frozen -Tortilla, Whole Grain, Frozen (8inch) -Cumin, Ground -Rice, Long Grain, Brown, Cooked, No Salted Added -Beans, Canned, Pinto, Whole, Low Sodium* Cumin, Ground -USDA Ham, Water Added, Fully Cooked, Frozen -Cilantro, Fresh -Vegetable Oil, Canola -Lime Juice, Canned or Bottled, Unsweetened -Orange Juice, From Concentrate, Pasteurized -Salt, Table Garlic, Powder -Salsa, Low Sodium, Canned

9 ¼ lb 1 ¾ lb

15 ¾ lb

13 cups (1 #10 can)

100 tortillas

(8 in) ¼ cup

12 ½ cups

19 ½ cups (1 1/2 #10 cans) ¼ cup

1 cup 1 quart 3 cups

3 cups

1 tbsp 2 tbsp

1 #10 can

1. Drain tomatoes. Chop lettuce into bite-sized pieces. Shred mozzarella

cheese. 2. Place a piece of parchment paper in a deep steam table pan. Wet two

paper towels with water and make into a ball; place paper towel ball underneath the parchment paper in a corner of the steam table pan. Place tortillas in the steam table pan by staggering them on top of each other in groups of 12-15. Cover the pan with foil, place in warmer, and heat for 2 hours.

3. Add cumin (for rice) and cook rice according to package directions. NOTE: Rice quantity in recipe is for amount of cooked rice needed. Use your rice package label to determine the correct amount of raw rice to prepare. For tender rice, do not add salt to rice during cooking, even when the package directions call for it.

4. In a large stock pot, bring un-drained pinto beans, drained diced tomatoes, and cumin (for beans) to a boil. Reduce heat and simmer for 20 minutes. Drain juices before adding to salad wraps. NOTE: This mixture is bland by itself but it is delicious when topped with the cilantro dressing.

5. Follow manufacturer's instructions to re-heat ham. Pork is done when it reaches 145°F. Medium dice ham.

6. In a blender or food processor, puree cilantro (stems included), vegetable oil, lime juice, orange juice, salt, and garlic powder.

7. Place warm tortilla on tray. Top with ½ cup lettuce, 2.5 oz. ham, 1/8 cup rice, 1/8 cup beans, 2 tbsp. salsa, ¼ oz. cheese, and 1 ½ tbsp. dressing.

*Beans may be credited as a M/MA or a Legume, but not both.

Calories 478 Vitamin A 2974 IU Iron 4.12 mg Protein 33.59 gm Vitamin C 9.16 mg Calcium 209 mg Carbohydrate 38.88 gm Fiber 6.95 g Cholesterol 75.9 mg Fat 20.73 gm % Fat 39.04 % Sodium 867 mg Saturated Fat 4.21 gm % Saturated Fat 7.93 %

nevada department of agriculture, food and nutrition...

Documents